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Charred Pineapple & Chili Rice Noodles

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Ingredients
  

  • 8 ounces rice noodles(
  • 2 cups fresh pineapple (cut into chunks)
  • 1 red bell pepper (sliced)
  • 2 cups purple or green cabbage (thinly sliced)
  • 2 green onions (sliced on an angle)
  • 2 cloves garlic (minced)
  • 1 tablespoon fresh ginger (grated)
  • 3 tablespoons low-sodium tamari
  • Juice of ½ lime (more to taste)
  • 2 tablespoons light coconut milk
  • 1 teaspoon maple syrup
  • ½ to 1 teaspoon Thai chili flakes
  • Fresh Thai basil leaves for garnish

Instructions
 

  • Cook the rice noodles according to package directions. Drain and rinse briefly with cool water to prevent sticking and set aside.
  • In a small bowl, whisk together the tamari, lime juice, light coconut milk, maple syrup and Thai chili flakes. Set aside.
  • Heat a large nonstick skillet over medium-high heat. Add the pineapple and let it char for several minutes without moving too much until golden and caramelized. Remove and set aside.
  • Add the bell pepper and cabbage to the same skillet with a splash of water if needed. Cook for about 4–5 minutes until slightly tender but still vibrant.
  • Stir in the garlic and ginger and cook for about 30 seconds. Add splashes of water to prevent sticking.
  • Pour the sauce mixture into the skillet with the vegetables and let it warm through for about 1 minute.
  • Add the noodles and charred pineapple back to the skillet and toss everything together until evenly coated and heated through.
  • Top with the sliced green onions and fresh Thai basil leaves before serving.